• 4 cups tender corn kernels (canned corn may be used)
  • 3 teaspoons salt
  • ¾-1 cup water (depending on how tender the corn is)
  • ¾ cup sugar

1 Mix all the ingredients in a blender. 2 The mix should become thick and heavy. 3 If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free). 4 Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter. 5 Let them cook on medium...

View full recipe at SpringPad


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